Meet June
June Oven is by far my most used kitchen appliance and has been my best friend during this pandemic. You all know how much I love to cook, but cooking this much is a lot of work and can be monotonous. Thanks to June Oven, cooking is fun and totally do-able because I know it’ll be
1) quick
2) minimal effort
3) consistently delicious
4) something new and different
5) easy clean up
6) thrilling when I discover a new feature!
What makes June Oven so special?
June Oven is basically your ordinary oven’s hotter (pun intended), more talented younger sibling. It’s built to function like all your other smart devices with its user-friendly interface and precision cooking technologically.
The 12-in-1 June Oven functions as a:
Convection Oven
Air Fryer
Grill
Roaster
Slow Cooker
Dehydrator
Toaster
Reheat
Pizza Oven
Proofer
Broiler
Warming Drawer
This intelligent oven is programmed to recognize over 100+ food and cook to perfection with a touch of one button. It can also be controlled remotely from my smart phone via the June app or hands-free command via Alexa. I know... #mindblown! Like all smart devices, June Oven automatically installs software updates, so it’s features are always up to date.
How do you get a June Oven?
June Oven is currently all sold out, BUT the GOOD NEWS is you can sign up for the waitlist on the juneoven.com website to be notified by email when the ovens become available the following week. June Oven makes an epic gift that everyone at home could enjoy ... just saying ;)
The amount of things you can make in June Oven will amaze you. I recently made hard boiled eggs that turned out perfect! I’m still experimenting with new recipes and learning as I go. I’m the kind of gal that prefers to keep my meals simple and quick, so making one pan meals have been my thing lately. Here’s my latest favorite…
Chimichurri Roasted Salmon and Winter Squash Sheet Pan Meal
Ingredients
½ medium butternut squash, cubes (1 ½ cup)
½ medium acorn squash, sliced into wedges
2- 5 ounce salmon filets
Avocado oil spray
½ cup parsley, coarsely chopped
½ cup cilantro, coarsely chopped
⅓ cup red wine vinegar
3 garlic cloves
2 tbsp oregano
2 tsp crushed red pepper
½ cup olive oil
Sea salt and black pepper to taste
Instructions
Prep butternut squash (peel, remove seeds and cut into cubes) and acorn squash (slice into wedges, remove seeds) then place evenly on a June nonstick pan. Spray squash with avocado oil.
Prep salmon filets (wash, pat dry), spray with avocado oil plus a dash of sea salt and pepper.
Place June pan with prepped squash into the June Oven. Close the oven door to select “butternut squash” or ”acorn squash” (whichever it recognizes) and press start.
Lay salmon on top of a roasting rack to then place on top of the squash in the June Oven.
Insert the food thermometer into the thickest portion of one of the salmon filets. Close the oven door.
As the salmon and squash are cooking, prep the ingredients to make the chimichurri sauce. Wash and coarsely chop cilantro and parsley and peel garlic cloves.
Combine cilantro, parsley, garlic, red wine vinegar, oregano, crushed red pepper in a food processor and pulse several times.
Transfer chimichurri into a bowl, whisk in olive oil and let it set.
June Oven will play a little jingle when it’s finished cooking. Be sure to check the food thermometer temperature- the USDA recommends a minimum internal temperature of 145F for salmon.
When it’s ready, remove from the oven and transfer salmon off the roasting rack and onto the June Pan alongside the squash. Layer on chimichurri sauce over salmon and squash.
